French Onion Meatballs

𝐅𝐑𝐄𝐍𝐂𝐇 𝐎𝐍𝐈𝐎𝐍 𝐌𝐄𝐀𝐓𝐁𝐀𝐋𝐋𝐒

Serve with mashed potatoes or egg noodles.

𝐅𝐎𝐑 𝐓𝐇𝐄 𝐌𝐄𝐀𝐓𝐁𝐀𝐋𝐋𝐒

1 pound lean ground beef

1/2 cup Italian seasoned breadcrumbs

1/4 cup milk

1 large egg

1/4 cup grated Parmesan cheese

2 cloves garlic, minced

1 teaspoon fresh thyme leaves

1 teaspoon salt

1/2 teaspoon black pepper

2 tablespoons olive oil, for browning

𝐅𝐎𝐑 𝐓𝐇𝐄 𝐅𝐑𝐄𝐍𝐂𝐇 𝐎𝐍𝐈𝐎𝐍 𝐒𝐀𝐔𝐂𝐄

2 large yellow onions, thinly sliced

2 tablespoons butter

1 tablespoon olive oil

1/2 teaspoon salt

2 cloves garlic, minced

1 tablespoon all-purpose flour

1/4 cup dry sherry

2 cups low-sodium beef broth

1 teaspoon fresh thyme leaves

Optional: 1 teaspoon Worcestershire sauce

1 cup shredded Gruyère cheese

1/2 cup shredded mozzarella cheese

𝟏. 𝐌𝐀𝐊𝐄 𝐓𝐇𝐄 𝐌𝐄𝐀𝐓𝐁𝐀𝐋𝐋𝐒

In a large bowl, combine the ground beef, breadcrumbs, milk, egg, Parmesan, garlic, thyme, salt and black pepper.

Mix gently until combined.

Shape into meatballs about 1 1/2 inches across.

𝟐. 𝐁𝐑𝐎𝐖𝐍 𝐓𝐇𝐄 𝐌𝐄𝐀𝐓𝐁𝐀𝐋𝐋𝐒

Heat the olive oil in a large oven-safe skillet over medium-high heat.

Add the meatballs and brown well on all sides, about 6 to 8 minutes.

They do not need to be completely cooked through at this point.

Transfer to a plate.

𝟑. 𝐂𝐀𝐑𝐀𝐌𝐄𝐋𝐈𝐙𝐄 𝐓𝐇𝐄 𝐎𝐍𝐈𝐎𝐍𝐒

Reduce the heat to medium-low.

Add the butter and olive oil to the skillet.

Add the sliced onions and salt.

Cook slowly, stirring occasionally, until the onions are very soft, deeply golden and caramelized, about 25 to 30 minutes.

Do not rush them. This is where the French onion part earns its keep.

𝟒. 𝐁𝐔𝐈𝐋𝐃 𝐓𝐇𝐄 𝐒𝐀𝐔𝐂𝐄

Add the garlic and cook for 1 minute.

Stir in the flour and cook for another minute.

Pour in the sherry and scrape up all the browned bits from the bottom of the skillet.

Simmer until the sherry is nearly evaporated.

Add the beef broth, thyme and Worcestershire sauce, if using.

Bring to a gentle simmer.

𝟓. 𝐅𝐈𝐍𝐈𝐒𝐇 𝐓𝐇𝐄 𝐌𝐄𝐀𝐓𝐁𝐀𝐋𝐋𝐒 𝐈𝐍 𝐓𝐇𝐄 𝐒𝐀𝐔𝐂𝐄

Return the meatballs and any accumulated juices to the skillet.

Nestle them into the onion sauce.

Simmer gently for about 8 to 10 minutes, turning once if needed, until the meatballs are cooked through and the sauce has thickened slightly.

Taste the sauce and adjust salt and black pepper as needed.

𝟔. 𝐂𝐇𝐄𝐄𝐒𝐄 𝐓𝐇𝐄 𝐇𝐄𝐋𝐋 𝐎𝐔𝐓 𝐎𝐅 𝐈𝐓

Heat the broiler.

Sprinkle the Gruyère and mozzarella evenly over the meatballs and onion sauce.

Broil for 2 to 3 minutes, or until the cheese is melted, bubbling and browned in spots.

𝟕. 𝐒𝐄𝐑𝐕𝐄

Finish with fresh thyme if desired.

Serve hot over mashed potatoes or egg noodles, making sure everybody gets plenty of caramelized onion sauce and melted cheese.

Mashed potatoes are particularly dangerous here because they absorb every drop of that sherry-onion-beef gravy.